Recipe: Chocolate Peanut Butter Rice Krispie Bars

I'm a very bad blogger. It has been 2 months since my last post. Never fear, I'm perfectly fine. Obligations with family and our PTO swamped me this fall. Which means not only did I not blog, I didn't read. Which is a travesty I'm correcting.

What I did manage to do was find my new favorite treat to bring to events on the spur of the moment. I know this isn't new to many of you, but for me, these were a revelation.

I've made homemade Rice Krispie Bars for forever. It's not difficult, after all. And the store bought ones suck. Ew. I even knew about various additions or flavors, although I was too lazy or uninterested to try them. Then one day, my husband calls me. He drives across the country for a living, and I figured he'd found a new favorite regional food. He had. It was these. He sent me two links to two recipes, figuring one of them had to work. They sounded ok—peanut butter and chocolate nearly always work for me—but kind of mundane.

Oh. My. God. It's always the simplest things that blow you away with their glory, but these are truly the best things I've had in forever. They are chewy, crunchy, salty, sweet...They hit every one of the perfect snack requirements...and they take 10 minutes or less and produce a 13 x 9 pan of the little darlings.

In the last 2 months, I've made 4 pans of them. I've taken them to my aforementioned PTO meetings where they were devoured. I made them for Oldest to sell at a Family Movie Night event for Student Council.  They sold out before the movie even started. I dropped some off for a friend having a not-so-good day, and she thanked me for saving the crappiest day ever because THEY ARE THAT GOOD.

The only modifications I made to the recipe were peanut butter amounts and subbing in butter for margarine. Butter is always better.

Recipe: Orange Cardamom Loaves

Guess what time it is?! It's Fall Baking Time. Yes, those vanity capitals are on purpose. I love it when the chill in the air "forces" me to start baking. It's too warm for a fire in the wood stove, but too cold to not want it warmed up just a little bit.

Plus the plethora of fall baking ingredients: fresh pears, pumpkin and all of the other "fall" stand-bys. I picked up a baking magazine the other day, an overpriced one that cost about the same as a trade paperback book *winces*, because I wanted to make just about every recipe in it.

The first recipe I attempted was Orange Cardamom Bread for a bake sale fundraiser. The recipe makes 2 loaves: one for me, one for the sale ;) While I liked it a lot, I could not taste the cardamom. So I fiddled with the levels a bit and found a balance between spicy and orange-y. The real sneaky part about this bread is that because cardamom enhances the orange flavor, you really aren't going to get much straight flavor except as an end note. 

Recipe: Striped Tea Sandwiches

I finally caved and signed up with the DVD Netflix service. We lost our local DVD store last year (the owner retired--amazingly, the business was financially healthy), and while most people have gone to streaming, our internet is just not up to snuff enough to reliably do that. So onto Netflix I went, determined to find some older movies that our crappy Redbox just doesn't offer.  We made it a film noir night with Out of the Past. Since my viewing buddies are my mom and her 70-something BFF, I made tiny tea sandwiches to go with. These are adapted from The Book of Afternoon Tea.

Striped Tea Sandwiches
3 oz sliced cooked ham
4 teaspoons mayonnaise
1/2 teaspoon Dijon-style mustard
1/4 cup cream cheese, softened
4 teaspoons chopped fresh chives
salt and pepper
1/2 cup (or more) butter, softened*

4 slices white bread
4 slices soft wheat bread

Finely chop ham. In medium bowl, mix ham, mayo and mustard well

In another bowl, mix cream cheese, chives, salt and pepper. Butter 2 slices each (4 total) white and whole wheat bread on one side only and remaining 2 slices each (4 total) white and whole wheat on both sides. *The butter provides a barrier and prevents the sandwiches from becoming soggy. It also helps "glue" everything together.

Spread half of the ham mixture on buttered sides of 2 whole wheat bread slices. (You are making two giant sandwiches). Cover with white bread that has been buttered on both sides. Spread cream cheese over white bread. Cover with brown bread which has been buttered on both sides. Spread with remaining ham mixture and top with white bread, buttered side down.

Cover sandwiches and refrigerate at least 15 minutes.

Remove crusts from bread. Cut each sandwich into 6 pieces. Makes 12.